Pain au Chocolat Dessert - History and Recipe

The History of Pain au Chocolat

Pain au chocolat, a delectable pastry that combines the richness of chocolate with the flaky texture of bread, has a long and storied history. Its origins can be traced back to the 19th century in Austria, where it was known as “Schokoladencroissant”.

In 1839, an Austrian artillery officer named August Zang is credited with introducing the pastry to France. Zang opened a bakery in Paris and began selling his version of the pastry, which he called “chocolatine”. The pastry quickly gained popularity among Parisians and soon became a staple in bakeries across the country.

By the early 20th century, pain au chocolat had become a beloved breakfast pastry throughout France. It was typically enjoyed with a cup of coffee or hot chocolate and was often served as a mid-morning snack.

Preparation of Pain au Chocolat

Making pain au chocolat is a delicate and time-consuming process that requires precision and patience. The following steps outline the traditional method of preparing this delectable pastry:

Ingredients:

500g strong bread flour
7g active dry yeast
10g salt
250ml warm milk
125g unsalted butter, cold and cut into small cubes
200g dark chocolate, finely chopped

Instructions:

Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm milk and mix until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic.
Incorporate the butter: Roll out the dough into a rectangle, approximately 30x40cm. Spread the cold butter cubes evenly over the surface of the dough. Fold the dough into thirds, like a letter, and then roll it out again into a rectangle. Repeat this folding and rolling process 3-4 times, or until the butter is evenly distributed throughout the dough.
Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight.
Roll out the dough: On a lightly floured surface, roll out the chilled dough into a large rectangle, approximately 60x40cm.
Add the chocolate: Sprinkle the chopped chocolate evenly over the surface of the dough.
Roll up the dough: Starting from one of the long sides, tightly roll up the dough into a log.
Cut the rolls: Using a sharp knife, cut the log into 12 equal pieces.
Proof the rolls: Place the rolls on a baking sheet lined with parchment paper. Cover them with plastic wrap and let them proof in a warm place for 1-2 hours, or until they have doubled in size.
Bake the rolls: Preheat the oven to 200°C (400°F). Bake the rolls for 15-20 minutes, or until they are golden brown and cooked through.
Serve and enjoy: Let the pain au chocolat cool slightly before serving. They can be enjoyed on their own or with a cup of coffee, hot chocolate, or tea.